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The distinctive characteristics of this provolone are:

• a slightly elongated melon shape, with a minimum weight of 2.5 kg and a maximum of 8;

• a thin, yellowish rind, almost smooth, with slight longitudinal indentations corresponding to the raffia ties used to support it in pairs which divide the Provolone into a minimum of 6 faces;

• a maturation period of at least six months, with a maximum yield of 9 kg per hectolitre of processed milk;

• a cream-coloured paste with yellowish tones, elastic, compact, uniform and without flaking, soft and with typical eyes (like a "partridge's eye");

• a fat content in dry matter of not less than 40.5%;

• a sweet, buttery flavor and a light, pleasant spicy taste.